Short Ribs with Root Vegetable Mash

Beef short ribs in a red wine braise, low and slow. Short ribs with root vegetable mash is a Sunday supper worth waiting for.

If you have never fixed beef short ribs this is the perfect recipe to try. Super easy, but a little time consuming so, just make this on a day when you don’t have a lot planned. Especially on a day when you need comfort food.

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Whenever I see beef short ribs on sale, I will grab them because it’s one of my favorite dishes. I have fixed them in the pressure cooker, the oven and the stovetop. My favorite recipe is a long braise in the oven, but this recipe is a close second.

Season with salt and pepper then dust with flour to give these beauties a golden-brown sear to lock in the flavor and juices. Then set them aside to start your aromatics for the sauce.

While cooking the aromatics give off a wonderful smell. This is the start of building the sauce base. At this point your kitchen will begin to smell delicious.

The root vegetables for the mash are carrots, rutabaga which I picked from the garden, butternut squash and celery seed because I couldn’t find any celery root. Certainly, you can mix up the vegetables and create your own combination. Adding the honey gives the bit of sweetness this recipe needs.

I finished the short ribs with root vegetable mash with asparagus. The asparagus adds some color and a different texture.

Braised Short Ribs with Root Vegetable Mash

Beef short ribs in a red wine braise, low and slow. Braised short ribs with root vegetable mash is a Sunday supper worth waiting for.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 40 minutes mins

Course Main Course

Cuisine American

Servings 2 servings

Ingredients

  

• 2 lbs beef short ribs
• salt and pepper
• all-purpose flour, dusting
• 2 tbsp grapeseed oil
• 4 tbsp butter
• 3 slices bacon cut into 1" pieces
• 1 head garlic-halved crosswise
• 2 onions-quartered
• 4 shallots-quartered
• 3 sprigs thyme
• 2 bay leaves
• 2 1/4 cups dry red wine
• 4 cups beef broth

Root Vegetable Mash

• 5 tbsp butter
• 1/2 lb carrots-peeled and cut into 1/2" pcs
• 1/2 lb rutabaga-peeled and cut into 1/2" pcs
• 1 lb butternut squash-peeled and cut into 1/2" pcs
• 1 tsp celery seed
• 6 cloves garlic-crushed
• 3 sprigs thyme
• 2 bay leaves
• 1 1/2 tbsp honey
• 1 tbsp parsley-chopped, plus more for garnish
• salt and pepper

Instructions

 

Beef Short Ribs

• Season ribs with salt and pepper. Then dust them lightly with flour.
• In a large dutch oven, heat the oil and sear ribs on all sides until browned. About 8 minutes. Transfer ribs to a plate.
• Add butter, bacon garlic, shallots, onion, thyme and bay leaves over medium heat, stirring occasionally. About 5 minutes until the bacon fat is most rendered and the vegetable are golden.
• Stir in the red wine and cook over medium heat until reduced by half.
• Return the ribs and juices to the dutch oven, add the broth and bring to a simmer. Cover and cook over low heat until meat is tender, about 2 hours.
• Transfer the ribs to a plate. Strain the sauce through a sieve over a bowl, pressing to release all the juices. Discard the solids.
• Return the sauce to the dutch oven and cook until reduced by 1/3. Add the ribs back in until gently warmed through.

Root Vegetable Mash

• In a large saucepan, melt 4 tablespoons of butter. Add the vegetables, garlic, thyme and bay leaves, cook over medium low heat, stirring occasionally, until the vegetables soften. About 10 minutes.
• Stir in the honey and 1 cup water, cover and cook, stirring occasionally until liquid is absorbed. About 20 minutes.
• Discard the bay leaves and thyme. Stir in the remaining butter and puree using an immersion blender. Fold in the parsley and season with salt/pepper. Keep warm.

Keyword beef short ribs, braised short ribs, root vegetable mash, sunday supper